market basket 4 august 2016

This week's Market Basket is brought to you by Toms Super Fruits and Natural Living.  Queensland bananas from Toms are now only $3.69 per kilo and at Natural Living they have a kilo of sultanas for $7.95 per kilo.

This weeks recipe is a  twist on the humble apple crumble.  The weather is still keeping us fresh and alert so we have decided to go with a Banana and Caramel Crumble:

Apple crumple is an all-time favourite winter dessert, but adding a twist to a classic dish is guaranteed to have mouths watering.

This dessert has every sweet tooth craving for more but there are some health benefits to having banana and sultanas in the dish, and for a healthier alternative don’t add the caramel, or the ice cream topping and use a raw brown sugar or no sugar at all.

Health tips on Bananas and sultanans:

Bananas are extremely nutritious and full of many different vitamins that are essential for a healthy body- such as Potassium, Fiber and vitamin C. They are one of the most wholesome fruits and assist with helping heart health, digestive help and weight loss benefits.

Sultanas are a low fat high energy snack. They are packed with iron, zinc and calcium.    

Recipe is sourced from Neil Perry's website:

Banana caramel crumble

Serves 4-6

4-5 large ripe bananas, peeled and sliced about 1½cm thick

½ cup pecan nuts, toasted and coarsely chopped

¼ cup sultanas

ice-cream or cream, to serve

For the caramel

60g butter, diced

½ cup firmly packed soft brown sugar

5 tbsp double cream

1 tbsp dark rum

For the crumble

¾ cup plain flour

½ cup raw sugar

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

100g chilled butter, diced

½ cup rolled oats

1. Preheat oven to 180°C. 

2. For the caramel, place the butter, brown sugar and cream in a small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes until it thickens and becomes a medium-brown colour. Remove from heat and stir in rum. Allow to cool.

3. For the crumble topping, combine the flour, sugar, cinnamon, nutmeg and butter in a large bowl and rub with fingertips until the mixture resembles breadcrumbs and starts to clump together. Alternatively, the mixture can be pulsed in a food processor until just combined. Stir in oats.

4. In another large bowl, combine the banana, toasted pecans, sultanas, and cooled caramel sauce. Neatly spoon this mixture into 4 or 6 ovenproof ramekins and scatter with crumble topping.

5. Bake for 30 minutes or until crumble topping is browned. Serve warm from the oven with a scoop of quality vanilla ice-cream or a big dollop of whipped cream.

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